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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Wensleydale, Parsnip and Carrot Tart with Rosemary
Introduction from Rukmini Iyer
I’m not going to deny it – this is a time-consuming dish, in the way that stuffing vine leaves or kibbeh is time-consuming, but worth it. If you feel like a bit of kitchen pottering, then this is the dish for you: there’s something curiously soothing about repetitive ribbon rolling. It tastes as good as it looks.
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